Vendakkai Theeyal

  

Ingredients

Okra (Vendakkai) – 8 to 10

Tamarind – a big gooseberry size

To fry and grind:

Coconut gratings – ½ cup

Red Chillies – 5 to 6

Coriander seeds – 1 tbsp

Cumin – 1 tsp

Fenugreek Seeds – 1/4 tsp

Turmeric Pdr  ¼ tsp

For seasoning:

Oil – 1 tbsp

Mustard – ½ tsp

Red Chillies – 2

Chopped Onion – 2 tbsp

Curry Leaves – few

Salt – 1 tsp or as per taste

 

Preparations

 Wash the okra and wipe it with clean cloth or paper towel. Cut it into 2 inch long pieces.

Soak tamarind in little water and squeeze out the juice. Add enough water and make 2 cups of tamarind water.

In a dry kadai put the coriander seeds and fry till it is hot to touch.

Then add cumin, fenugreek and red chillies and fry for few seconds.

Remove and keep it aside.

Same Kadai add coconut gratings and fry till it become light brown.

Add turmeric powder and stir it well. Remove and cool it.

Put all the fried ingredients into a mixie jar and grind it to a fine paste.

In a thick bottomed vessel put one teaspoon oil and add okra pieces along with a pinch of salt. Stir fry till light brown spots on the okra.

Add ground paste along with little water and mix it well.

Add tamarind water and salt. Stir it well and allow to boil on medium flame.

In a small kadai add the oil and when it is hot add mustard. When it starts crackling add chopped onion, red chillies and curry leaves. Fry for few seconds and add this seasoning to the boiling kuzhambu and switch off the stove.

Notes

Alternatively, you can use powdered forms of red chili, coriander, and cumin instead of whole spices. Start by placing the coconut gratings in a kadai and dry roasting them until they turn light brown. Next, add one or two teaspoons of red chili powder. Add one tablespoon of coriander powder. Add one teaspoon of cumin powder and a quarter teaspoon of turmeric powder. Fry all the ingredients together for a few more seconds, then allow to cool and grind into a fine paste.

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